Ramen noodles dishes are very popular fare in the United States. It is a very simple and easy dish to prepare. I was introduced this dish verbally by my son to the description of the dish that he ordered and I thought to myself that I can cook a different dish for him by using Ramen noodles. It turned out well.
I did introduce this dish to Supatai and she enjoyed that too. I was glad that I tried. I know this dish’s ingredients are easily available in any parts of the world as the world markets are now globalized.
4 packets of any flavor Ramen noodles
4 large eggs
1½ pounds chicken thighs/breasts, skinless and boneless, cut into bite-sizes
Rendang Sauce Ingredients:
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons Red Curry Paste
2 tablespoons garlic, puree
1 3″ long lemon grass, light pound
2 tablespoons canola oil
1 1/2 cup coconut milk and 1/2 cup water
4 Kaffir lime leaves
2 tablespoons palm sugar
2 tablespoons dark soy sauce
Cilantro or Tomato slices or Mint leaves and green finger chilies to garnish
I prefer to use a pressure cooker as it is easy to tenderize the chicken thighs/breasts in a short cooking time. Cook uncovered and add in the oil and fry the ground coriander and cumin, garlic puree, lemon grass and red curry paste over a low heat until the fragrance exudes.
Then add chicken thigh/breast pieces into the paste mixture. Stir the chicken thighs/breasts until completely coated.
Add the coconut milk, dark soy sauce, palm sugar and Kaffir lime leaves and cover the pressure cooker and cook for 20-25 minutes on low heat till the meat tender.
Meanwhile, prepare the Ramen noodle according to the manufacturer’s cooking instructions but reduced the cooking time to 2 minutes. Also after cooking, drain out the water and refresh with some hot water and add in an egg into the cooked noodles and cook for another 2-3 minutes. Drain out water until total dry. Transfer to a serving dish and top it with some Chicken Rendang and garnish with some cilantro or mint or tomato slices.